Instructions
Step 1: Prepare the spice paste. Take the 5 challots. Chop them finely. Blend the chopped challots in a food processor until a fine paste forms.
Step 2: Cook the spices and beef. Heat 5 tablespoons of vegetable oil in a large stew pot over medium heat. Add the prepared challot paste to the pot. Add 1 cinnamon stick, 3 cloves, 3 star anise, and 3 cardamom pods. Stir-fry these ingredients for 2 to 3 minutes, until they smell fragrant. Add 1 lb of beef to the pot. Stir the beef with the spices for 1 minute to coat it.
Step 3: Start the slow cook. Pour 1 cup of coconut cream, 1 cup of water, and 2 tablespoons of tamarind paste into the pot. Stir to combine all ingredients well. Bring the mixture to a simmer over medium heat. Stir frequently to prevent sticking. Continue simmering for about 30 to 45 minutes, until the beef is almost cooked through.
Step 4: Finish the rendang. Add 1 tablespoon of sugar to the pot. Stir it in thoroughly. Reduce the heat to a low setting. Cover the pot with a lid. Simmer for 1 to 1.5 hours. Continue cooking until the beef is very tender. The sauce should also be very thick, and most of the liquid should have evaporated.
Step 5: Serve the dish. Taste the rendang. Add more salt or sugar if desired for your preference. Serve the Beef Rendang hot with steamed rice.